The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
This classic chili is perfect for a weeknight meal because it can be made in minutes. The only thing to chop is an onion.
How do you make good homemade chili?
- Heat olive in a large soup pot.
- Add chopped onion and cook for 5 minutes.
- Add ground beef and break it apart with a wooden spoon.
- Cook for 6-7 minutes.
- Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne.
- Stir until well combined.
- Add diced tomatoes, kidney beans, beef broth, and tomato sauce.
- Stir well.
- Simmer for 20-25 minutes.
- Let the chili rest for 5-10 minutes before serving.
What do you top chili with?
In addition to the chili ingredients listed in this recipe for chili, you may also want to have these things as toppings.
- shredded cheddar cheese
- sour cream
- sliced green onions
- saltine crackers or oyster crackers
- diced avocado
What goes well with chili for dinner?
I’ve been playing around with this chili recipe for the past few months, making it many times. My family didn’t mind the repetition at all because I really do believe that I ended up with the best chili ever!
Watch the step by step recipe video for this chili recipe below.
The Best Classic Chili Recipe
The Best Classic Chili - This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
Watch The Recipe Video Here
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 334kcal
Print Recipe Pin Recipe Rate this RecipeIngredients
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper* -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Notes
I typically skip the cayenne pepper because I have a young kiddo. Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.
Nutrition
Serving: 1/6th of the recipe | Calories: 334kcal | Carbohydrates: 34g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1249mg | Potassium: 1110mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1445IU | Vitamin C: 12.8mg | Calcium: 99mg | Iron: 7.5mg
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Jasmine says
OH MY GOODNESS…absolutely delicious! I doubled it and it was a crowd pleaser. Served with shredded cheddar and sour cream on top. My new go to!!!!
Ashton says
Love this! I used ground venison and sausage & added pinto beans. This recipe is good how it is, but also so easy to adjust to your own liking 🙂
Karen Williams says
The whole family rated all 5 stars !! Which is at too easy to do with all of us .. thanks so much for sharing
RaeShawn says
Hands down the Best chilli receipe I had so far!!
Carrie says
So amazing, everyone that I cooked this recipe for loves it! The only thing I do different is I add a bit more chili powder and skip the beef broth.
spiegel says
my mom and i both through very very good for chili but we didn’t put any broth in it
Valerie Fullerton says
This recipie is fantastic! I did swap monk fruit for the sugar and added jalapenos from our garden. The perfect blend of spices led to an incredible flavor. Thank you so much for sharing this!
Mike says
Excellent base—added 1 small jalapeño and mixed ground beef and sausage….. thanks for sharing!!!!
Gina says
This is such a simple yet delicious recipe.
Tara says
amazing!
Bert says
Way too much cumin. Taste like crap!!! The cumin is over powering and too sweet! 🤮
Susan says
So so good!! Followed the recipe and didn’t need to make any adjustments! Will use again and again. Thank you!
Lisa says
This is so good but never enough. Could you tell us how you would go about doubling this recipe. Do we simply double all ingredients?
Sonia says
Very tasty. I used venison chili meat and it was terrific. I wish I could have added the cayenne for a little spice because I think it would have offset the sugar. My husband can’t handle spicy but he absolutely loved the chili.
George says
Great!
Lara says
I love my chili to cook in my crock pot so it’s ready when I get home from work. Anyone try this recipe that way?
Amanda says
This recipe has great flavor. It will probably be my go-to chili recipe from now on, however, I will add 1 if not 2 extra cans of beans to it next time.
luke says
its the best chili ever
its so good, very easy too
T. P. says
My daughter had never made chili before, and with exception of using brown sugar instead of regular granulated sugar, she followed this recipe and it was fantastic.
Sarah says
I had never made chilli before and wanted an easy recipe, as I’m no chef by any means. Holy moly did you knock it out of the park with this one! So simple, the spices were perfect and the consistency was exactly what I hoped for. Not too thick, not too thin – perfect with some oyster crackers. I’m earmarking this one and won’t change a single thing! No more canned chilli for me again. Thanks so much. .
Patti says
Easy. Delicious. And just the basic ingredients. Although I must admit I add a dash of cocoa and cinnamon. Thanks for this great recipe!!
Michele says
I really loved this recipe. But left out cayenne pepper! It was plenty spicy with out it!
JULIE says
Yummy!! So fast to make and delicious!
RB says
Best recipe ever!!! We like it hot so we added more cayenne! Also, we did not put beans in the pot. It was delicious!!!!
Torie says
It was okay. I felt like the spices were a little heavy to the point it made the ‘sauce’ gritty even after I simmered it per the directions. Perhaps if I added more broth, it would have helped?
Cindycck says
My new favorite recipe for chili. My old recipe used chopped green peppers and Mexicorn and was quite sweet. The left overs made excellent Chili Mac as there was plenty of liquid to keep it from being too dry.
Eileen Ellis says
I alwAys substitute a string beer for any liquid in chilli. It adds depth…lager, Belgian Beer or Guinness
kimberly bloch says
This recipe is delicious. My 10 year old just loves eat and gobbles it it. It is delicious and quick to get on the table.
Chuck says
Some of the best chili I’ve made. Goes great with cornbread. Now if I can only remember where to find the recipe the next time I make it.
Shannon says
I’d prefer not to add sugar to the chili Has anyone tried it without sugar and is it just as good?